No time to shop and your family wants dinner on the table
in minutes?
No problem, just look in the refrigerator and use up those leftovers
and have dinner ready in less than 15 minutes.

Here are 2 recipes to give you an idea of how to mix and match certain
ingredients to make a hearty and filling meal.

Meal No. 1-
Warm Balsamic Chicken Salad!
Ingredients:
1/4 cup of drained sun-dried tomatoes in oil, chopped,
2 Tbs. oil reserved
1 1/2 lbs. boneless skinless chicken breast halves
1 small bag of fresh spinach, cleaned and dried
1 cup of cherry tomatoes, quartered
1/4 cup of chopped walnuts
1/3 cup of balsamic vinegar
To make:
In a large nonstick skillet, heat reserved sun-dried tomato
oil over medium-high heat. Sprinkle chicken with 1/2 tsp. salt
and 1/4 tsp. of black pepper. Add chicken to skillet; cook, turning
once, 5 to 6 mins. or until cooked through. Remove from skillet;
let stand 10 mins. Slice. Divide spinach among 4 plates. Top
each with chicken, sprinkle with cherry tomatoes, walnuts and
sun-dried tomatoes. Pour on some salad dressing.
Calories per serving: 385.

Meal No. 2-
Lemony Chicken with Peppers and Potatoes!
Ingredients:
1 Tbs. + 2 tsp. dried oregano
3 lbs. of chicken leg quarters
1 1/2 lbs. of small boiling potatoes
3 red, green and/or yellow peppers, cut into
2″ long pieces
2 lemons, quartered and seeded
2 cloves of garlic, sliced
To make:
Preheat oven to 375*F. Mix 1 Tbs. of oregano, 1/2 tsp. salt and
1/2 tsp. of pepper; sprinkle over the chicken. Coat large roasting pan
with cooking spray; place over 2 burners set on medium heat. When hot,
add chicken; cook, turning once, until browned, about 5 mins. per side.
Remove chicken from pan. In a large bowl, toss potatoes, peppers and
lemons with garlic, remaining 2 tsp. oregano, 1/2 tsp. of salt and 1/2 tsp.
of pepper. Add to roasting pan; cook, stirring, until browned, 8 to 10 mins.
Return chicken to pan. Carefully cover with foil. Place in the oven and
cook until chicken is no longer pink near bones and vegetables are soft.
Cook for 30 to 40 mins.
Enough for 6 servings. Calories per serving: 440.

Sources:
* A Taste of Home- Magazine
* Martha Stewart Living– Magazine
* Feasting At Home-Website
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